Introduction:
This moist carrot cake recipe is a perfect treat for any occasion. With the perfect balance of sweetness and spice, this cake is sure to be a crowd-pleaser. The addition of carrots not only adds moisture but also sneaks in some extra veggies! Enjoy a slice with a cup of tea or coffee for the ultimate indulgence.
Preparation time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Serves: 8
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
Instructions:
- Preheat oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix together oil and eggs until well combined. Gradually stir in the grated carrots, crushed pineapple, walnuts, and coconut.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and sprinkle with additional walnuts and coconut, if desired.
- Slice and serve. Enjoy!
Nutrition Information:
Calories: 380 || Carbohydrates: 45g || Protein: 6g || Fat: 20g || Saturated Fat: 4g || Cholesterol: 65mg || Sodium: 290mg || Fiber: 3g || Sugar: 28g